raw material
1 piece of cinnamon fish (weighs about 700 grams), 30 grams of spicy button meat sauce, 20 grams of spicy fresh sauce, 20 grams of wild mountain pepper foam, cooking wine, Qingfeng South milk juice 5 grams each, salt, monosodium glutamate, chicken powder 3 grams, homemade glutinous rice flour 40 grams, red oil 15 grams, dried shallots, garlic, ginger pieces 70 grams, clear soup 40 grams, green onion 5 grams, a little soy sauce, pepper 3 grams, sugar 2 grams,
Walking the dish process,
1, Cinnamon fish slaughtered clean with clean water washed with clean blood water, chopped into 2.5 cm pieces, with a dry towel to absorb the water, add spicy button meat sauce, spicy fresh sauce, wild mountain pepper foam, cooking wine, Guangfeng South milk, salt, monosodium glutamate, chicken powder, sugar, pepper, homemade glutinous rice flour, scratch and mix evenly red oil, marinate for 10 minutes,
2, take a little oil from the sand pot, heat and add ginger pieces, dried shallots, stir-fry garlic on low heat until golden brown, put in the pickled fish pieces, pour soup, red oil, cover the lid and bake for 8 minutes, sprinkle green onions and vegetables,
Spicy button sauce
In the pot, add oil and cook 50% of the ginger foam, 50 grams of garlic foam, sauté into the Lee Kum Kee spicy sauce, Pixian bean paste 500 grams each, steamed Yang ginger tempeh crushed 50 grams, stir-fry red oil, add 50 grams of rice wine,
Homemade glutinous rice flour,
Net pot under the Taiguo fragrant rice 1500 grams, glutinous rice 500 grams, dried pepper 30 grams, peppercorns 25 grams, peppercorns 15 grams, star anise, sand ginger, cinnamon, cumin stir-fried incense beaten into powder can be characteristic
The outside is slightly dry and fragrant, and the inside is soft and tender, and the taste is rich,